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Explain the Sub-Culturing?
Microbiological studies require microorganisms in pure form, i.e., a single type of microorganisms should be present in a culture. Maintenance of these pure cultures in laboratory is must. Preparation and maintenance of these pure cultures can be achieved by transfer of culture from one medium to another or from their parent growth source to another. The procedure is called sub-culturing. This technique is of basic importance and should be carried out by practicing aseptic technique. The term picking off is used when transfer is made from solid to liquid media.
Pattern of Limb Development The first visible sign of limb development is the appearance of ridge or thickening on each lateral side of the embryo of amniotes. The ridge call
Placenta - Human Development We had said previous in the unit that in the second week of development a primitive uteroplacental circulation is established. Early in this stage
Q How are the concepts of the DNA, gene, and proteins characteristics of living beings related? Characteristics of organisms depend on chemical reactions that take place in the
Explain Heat Preservation - Method of Food Preservation? The process of heating was used centuries before its action was understood. Food is heated up or cooked. Heat kills mi
Define the Historical Process of Spatial processes? In year 1952 Alan Turing developed his theory of the generation of pattern in systems of reaction diffusion equations, now k
Explain in detail about the term behavioural neuropsychology Behavioural neuropsychology has been explained as 'the application of behaviour therapy techniques to problems of o
A general agreerncnt anlong nll the human evolutionists who may have a very radical philosophical hackground and convictions is that man is the result of an extraordinary evolution
Q. What is the name given to conditions in which the own immune system of the individual is the agent of diseases? What are some examples of these conditions? Diseases caused b
Explain Gellan Gum Gellan is an exopolysaccharide consisting of β-D-glucose, β-D-glucuronic acid, α-L-rhamnose with acetate and glycerate groups, produced by the bacterium S
what is nutrition
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